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Crockpot BBQ Pulled Pork

This crockpot BBQ pulled pork is a crowd pleaser and an easy meal to set and forget in the crockpot! It's a great meal to serve if you were hosting people for dinner too. I love meals that you can make for dinner and then enjoy as leftovers for lunch. You can also serve this pulled pork so many ways. On a sandwich, on a salad, in a rice bowl, in a quesadilla. Use your imagination and enjoy it however you'd like! It will leave your house smelling amazing & dinner on the table so easily. Enjoy!
Course: Main Course
Keyword: bbq, crockpot, dinner, easy dinner, pulled pork, sandwich

Ingredients

For the BBQ:

  • 2 lbs pork shoulder
  • 12 oz bottle bbq sauce I used this one
  • cup apple cider vinegar (or water if prefer)
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 tbsp paprika
  • 2 tsp sea salt
  • 1 tsp black pepper

For the Coleslaw:

  • 1 12oz package cabbage slaw
  • ½ cup avocado oil mayonnaise
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • ½ tsp sea salt

Instructions

For the BBQ:

  • Start by adding your pork to your crockpot. Next, add in the rest of the ingredients: bbq sauce, apple cider vinegar, onions, garlic, paprika, salt, & pepper.
  • Cook on high for about 6 hours or on low for 8-10 hours. When it's ready, the pork should shred with 2 forks very easily! Make sure to shred the pork and mix it all together with the sauce.
  • From here, the pork is done! Enjoy however you prefer. I love mine on a bun with coleslaw (below)!

For the coleslaw:

  • Throw all the coleslaw ingredients in a bowl and mix it together until everything is incorporated. Done & done. I made it about 2 hours before dinner so the flavors could marinate together and it was even better the next day!

Notes

For Storing: Store leftovers in an airtight container in the fridge for 4-5 days.
For Freezing: You can take the completely cooled pork and store it in a freezer bag in the freezer for up to 3 months.